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Show 07.10
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Pan Seared Rib-Eye Steak, Gruyere Potato Gratin & Tomato with Wild Mushroom Vinaigrette
Guest Chef Do-Han Rogers

Pan Seared Fillet
6 (6 ounce) fillet steaks, hanger or rib-eye
sea salt and pepper to taste
¼ cup canola oil
½ stick butter
10 sprigs of fresh thyme

Preheat the oven to 350°F and place a skillet over medium high heat.  Season the steaks with salt and pepper 5 to 10 minutes prior to cooking.  When the skillet is hot, but not smoking, add three steaks to the pan.  Sear both sides in canola oil until nicely browned.  With a spatula or tongs, remove the steaks to a holding plate.  Then repeat with the other three steaks.  Drain the pan oil.  Return the pan to heat and add butter.  When the butter melts and begins to foam, add fresh thyme sprigs and baste all 6 steaks with the thyme butter.  Finish the steaks in the oven until they reach desired doneness.  Allow the steaks to rest 5 minutes before slicing.

Gruyère Potato Gratin
2 tablespoons butter
2 teaspoons chopped garlic
1 teaspoon diced shallot
1 ½ cups heavy cream
2 teaspoons salt
1 teaspoon black pepper
4 Russet potatoes (about 2 pounds)
½ thinly julienned onion
1 tablespoon chopped thyme
½ cup gruyère cheese (about 4 ounces)
1 tablespoon chopped parsley

Preheat oven to 350°F.  In a saucepan, melt butter over medium heat.  Add garlic and shallot and sauté until translucent, about 2 minutes.  Add the cream and bring to a simmer for 5 minutes.  Season with salt and pepper; strain through a fine sieve and set aside.  Peel the potatoes and slice into thin rounds with a Japanese mandolin.  In a 4-x-6-inch baking dish, arrange two layers of potato slices, scatter with a third of the onion, thyme and gruyère cheese.  Cover with a little of the seasoned cream; repeat this three times, ending with a layer of potatoes.  Cover with the rest of the cream.  Press down on the potatoes to evenly distribute the cream.  Cover with aluminum foil and bake for 40 minutes.  Remove the foil and bake another 10 minutes, or until browned on top and easily pierced with a paring knife.  Keep warm.

Pan Roasted Wild Mushrooms
1 pound wild mushrooms (a mixture of chanterelle, cremini, and oyster mushrooms)
olive oil
salt

Preheat the oven to 300°F.  Toss the ingredients together.  Then place on a sheet pan and roast the mushrooms for 15 minutes.

Tomato and Wild Mushroom Vinaigrette
Yield: 3 cups
1 cup beef stock
3 tablespoons sherry vinegar
1 tablespoon diced shallot
1 teaspoon whole grain mustard
½ cup canola and olive oil blend
1 cup Pan Roasted Wild Mushrooms, roughly chopped
1 cup grape tomatoes
salt and pepper to taste

Combine the beef stock with the pan jus and reduce to 3 or 4 tablespoons.  Transfer to a mixing bowl and reserve.  Add tomatoes to a pan on medium high heat and sauté until blistering begins, about 2 to 3 minutes.  Add the tomatoes to the mixing bowl, along with mustard, vinegar, shallots, and salt.  Let the mixture sit for 5 minutes.  Then pour the oil in slowly, whisking constantly to emulsify.  Mix in the pan roasted mushrooms and finish with freshly ground black pepper.

Microgreens with Wild Mushroom and Goat Cheese Crostini
Crostini
1 French baguette
3 tablespoons butter
salt and pepper

Diagonally slice the French baguette into slices ½ inch thick.  In a nonstick skillet, heat 1 ½ tablespoons butter over medium heat; add the baguette slices and lightly season with salt and pepper.  Cook until golden brown, about 2 minutes.  Turn over and add remaining butter and then cook until the second side is browned; keep warm.

Herbed Goat Cheese
½ cup goat cheese
2 tablespoons chopped chives
1 teaspoon chopped tarragon
½ teaspoon parsley

Mix all ingredients together and set aside until ready to use.

Finish and Plate
Pan Roasted Wild Mushrooms
crispy shallots
1 pound microgreens
picked chervil and parsley
salt and freshly ground pepper
1 tablespoon truffle oil
balsamic vinegar

Spread a little Herbed Goat Cheese on each Crostini.  Arrange the roasted mushrooms on top of the crostini and top with crispy shallots.  Lightly season the microgreens, chervil, and parsley with salt and freshly ground black pepper; toss with the truffle oil.  Drizzle balsamic vinegar over the top.  Place a small microgreen salad next to the crostini on the plate.